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In a large pot or Dutch oven, cook the crumbled chorizo over medium heat until browned and cooked through. Remove the chorizo with a slotted spoon and set aside, leaving the rendered fat in the pot.

Add the chopped onion to the pot and cook until softened, about 5-7 minutes. Stir in the minced garlic and jalapeno and cook for another minute until fragrant.

Add the minced chipotle peppers and adobo sauce, cumin, smoked paprika, and oregano to the pot. Stir well to combine and cook for 1 minute more, allowing the spices to bloom.

Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the rinsed black beans and undrained diced tomatoes.

Bring the soup to a simmer, then reduce the heat to low, cover, and cook for at least 20 minutes to allow the flavors to meld. Stir occasionally.

Return the cooked chorizo to the pot. Season with salt and black pepper to taste. If the soup is too thick, add a little more chicken broth or water to reach your desired consistency.

Ladle the soup into bowls and serve hot, garnished with sour cream, cilantro, shredded cheese, and lime wedges, if desired.


In a large pot or Dutch oven, cook the crumbled chorizo over medium heat until browned and cooked through. Remove the chorizo with a slotted spoon and set aside, leaving the rendered fat in the pot.

Add the chopped onion to the pot and cook until softened, about 5-7 minutes. Stir in the minced garlic and jalapeno and cook for another minute until fragrant.

Add the minced chipotle peppers and adobo sauce, cumin, smoked paprika, and oregano to the pot. Stir well to combine and cook for 1 minute more, allowing the spices to bloom.

Pour in the chicken broth, scraping up any browned bits from the bottom of the pot. Add the rinsed black beans and undrained diced tomatoes.

Bring the soup to a simmer, then reduce the heat to low, cover, and cook for at least 20 minutes to allow the flavors to meld. Stir occasionally.

Return the cooked chorizo to the pot. Season with salt and black pepper to taste. If the soup is too thick, add a little more chicken broth or water to reach your desired consistency.

Ladle the soup into bowls and serve hot, garnished with sour cream, cilantro, shredded cheese, and lime wedges, if desired.
